Delicious stuffed bell peppers are meal prep gold
What you’ll need:
1 Jalapeno pepper
1 poblano pepper
I love stuffed bell peppers so much. They make my menu once a month because they’re so easy to make and jam packed with flavor. For this batch, I stuffed 5 bell peppers. I made dinner for me and my roommate, and then had leftovers for us both to take to lunch. Stuffed bell peppers are meal prep gold. They’re literally a vegetable bowl stuffed with all the goodies; more veggies, protein, and a few carbs.
I started the process by cooking the rice. I bowled 2 cups of water (making sure to add salt) and added 1 cup of rice once the water was ready. The rice is the component that takes the longest so I start it first and let it cook while I make everything else. Brown rice is a personal favorite, but you can substitute it with wild rice, quinoa, or whatever rice you like, just make sure to check the cooking instructions on the bag.
While the rice is cooking I chopped up all of the vegetables. Once the veggies were chopped I added a tablespoon of extra virgin olive oil to a nonstick pan, let it warm, then put the carrots in. Carrots are the hardest of the vegetables so they need a little more time to cook. I let them cook for about four minutes and then added the rest. I added a pinch of salt and pepper and let the veggies cook for about 6 minutes. The goal was to get the onions around light brown and keep some crunch with the rest of the greens.
When the vegetables were done I took them out and placed in a bowl. Next, I added a little more evoo to the pan and then placed one pound of ground turkey meat in. I seasoned the meat with all of the seasonings above and stirred the meat allowing it to brown.
While the meat is browning I cut the tops off of the remaining bell peppers and removed the insides. After rinsing them I coated in the insides and outsides with evoo and then salt and pepper. I placed them upside down in a pan and let them bake on 350 for 15 minutes.
While the meat is finishing up I added the cooked veggies and rice. I also chopped up some mushrooms and let them cook down. Keep this pan on warm while waiting for the bell pepper to finish in the oven. When the peppers are finished, stuff them to the top with the filling and place them back in the oven for about 10 minutes.
If you’re really wanting to indulge add cheese to the top before placing them back in the oven.
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